Recipe

Toasty Warm Steelhead Trout with Brown Butter Citrus

Crisp-edged steelhead trout, a cozy pan sauce with brown butter and orange, and a warm grain salad situation that tastes like you planned ahead.

By Matt Campbell

•

4.8

A real photograph of a cast iron skillet with crisp-seared steelhead trout fillets, browned butter citrus sauce spooned over, and a lemon wedge on the side on a wooden table

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Steelhead trout is one of my favorite “looks fancy, cooks easy” proteins. It behaves like salmon, but it feels a little lighter and sweeter, which means you can push flavor without bulldozing the fish. This recipe is my cold-weather comfort move: toasty, warm, crisp-edged trout with a brown butter citrus sauce that tastes like you accidentally wandered into a nicer restaurant than you planned.

We are doing three things: getting a proper sear, making a pan sauce that goes nutty and bright, and tossing everything over a warm, cozy base. It is weeknight-friendly, but it has enough sparkle to serve to people you want to impress.

A real photograph of steelhead trout fillets on a cutting board being patted dry with paper towels next to small bowls of salt, pepper, and citrus zest

Why It Works

Crisp edges, tender center: drying the fish and starting skin-side down (or presentation side down) gives you that toasty finish without drying it out.
Brown butter that does not turn bitter: we brown it, then immediately cool it down with citrus so it stays nutty, not scorched.
Big flavor, accessible ingredients: orange, lemon, capers, and herbs do the heavy lifting with pantry staples.
Warm and flexible: serve it over farro, rice, or even toasted bread. The sauce makes everything feel intentional.

Pairs Well With

Roasted Broccoli with Lemon and Parmesan
Herby Rice Pilaf
Crunchy Green Salad with Simple Vinaigrette
Warm Crusty Bread for Sauce-Swiping

Storage Tips

Steelhead is best fresh, but leftovers can still be great if you treat them gently.

Fridge

Store trout in an airtight container for up to 2 to 3 days.
Store the sauce separately if you can. If it is already on the fish, no worries, just reheat carefully.

Reheating

Best: flake the cold trout into a warm bowl of rice or grains and spoon warm sauce over top. It becomes a cozy grain bowl moment.
Microwave: low power in short bursts (15 to 20 seconds) so it warms without turning chalky.
Stovetop: cover a skillet, add a tiny splash of water or broth, and warm on low.

Freezing

I do not love freezing cooked trout. The texture gets a little dry. If you want to freeze, freeze raw portions instead and make the sauce fresh.

Common Questions

Is steelhead trout the same as salmon?

Not exactly. Steelhead is the ocean-migrating form of rainbow trout (Oncorhynchus mykiss). In cooking terms, it is very similar to salmon: rich, flaky, and forgiving. One quick nuance: a lot of “steelhead” you see at the store is farm-raised (not wild anadromous), but it still cooks the same way and is usually a great swap for salmon.

How do I know when the trout is done?

Look for the fish to turn opaque and flake easily. For fillets about 1-inch thick, you are usually looking for 3 to 5 minutes skin-side down, then 1 to 3 minutes after flipping, depending on heat and thickness. If you are using an instant-read thermometer, aim for 125 to 130°F for a juicy medium, or 135°F+ if you like it more done.

Can I make this without capers?

Yes. Capers add salty pop. Swap with chopped green olives, a teaspoon of Dijon, or just an extra squeeze of lemon.

What if my butter browns too fast?

Pull the pan off the heat immediately. Add a tablespoon of citrus juice to cool it down, then lower the heat before continuing.

Do I have to use farro?

Nope. Use rice, couscous, quinoa, mashed potatoes, or toasted sourdough. The sauce is the glue that makes the whole plate feel warm and complete.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel works best for a good sear)
Fish spatula or thin spatula
Microplane or fine grater (for zest)
Small bowl for mixing citrus juice and honey
Instant-read thermometer (optional, but helpful)

I started making versions of this on nights when I wanted comfort food but my brain could not handle a project. The trick was realizing you can get that “restaurant warmth” from two simple moves: a real sear on the fish, and a pan sauce that hits both nutty and bright. Brown butter plus citrus is basically my culinary safety blanket. It tastes like effort, but it is mostly just paying attention for five minutes and tasting as you go, which is my favorite kind of cooking.

Toasty Warm Steelhead Trout with Brown Butter Citrus

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

For the warm farro base

1 cup farro (pearled is fastest)
3 cups water or low-sodium chicken broth
1/2 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
2 packed cups baby arugula (or spinach)
1/4 cup thinly sliced scallions or chopped parsley

For the steelhead trout

4 steelhead trout fillets (about 5 to 6 ounces each), skin-on or skinless
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon neutral oil (avocado, canola, or grapeseed)

For the toasty warm brown butter citrus sauce

4 tablespoons unsalted butter
1 small shallot, finely minced
1 teaspoon orange zest
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice, plus wedges for serving
1 to 2 teaspoons honey (optional, for balance)
1 tablespoon capers, drained (and rinsed if you want them less briny)
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh dill, parsley, or chives

Optional finishing move: flaky salt and a spoonful of Greek yogurt on the grains.

Instructions

Cook the farro. Rinse farro. Add to a pot with water or broth and salt. Simmer until tender, 12 to 20 minutes depending on type. (If you cook it like pasta and there is extra liquid, drain. If it is pearled farro cooked absorption-style, you may not need to drain.) Toss with olive oil. Cover to keep warm.
Prep the trout for crisp edges. Pat fillets very dry with paper towels. Season with kosher salt and black pepper on both sides. Let sit at room temp while your pan heats, about 5 minutes.
Sear the trout. Heat a large skillet over medium-high heat. Add neutral oil. For skin-on fillets, place them skin-side down and press gently for 10 seconds so the skin makes full contact. For skinless fillets, start with the side you want prettiest down. Cook until the edges look opaque and the bottom is deeply golden, 3 to 5 minutes. Flip and cook 1 to 3 minutes more, until just cooked through (or 125 to 130°F for medium). Transfer to a plate.
Build the toasty sauce. Reduce heat to medium (or medium-low if your stove runs hot). If the pan oil looks very dark or smells burnt, carefully wipe out the skillet and start fresh so your sauce stays nutty, not acrid. Add butter to the skillet. Swirl as it melts and foams. Once it smells nutty and you see golden brown bits, 1 to 2 minutes, add the shallot and stir 30 seconds.
Make it bright and warm. Add orange zest, orange juice, lemon juice, honey (if using), capers, and red pepper flakes. Stir and scrape up the browned bits. Simmer 30 to 60 seconds to slightly thicken. Turn off heat and stir in fresh herbs. Taste and adjust with salt, pepper, and extra lemon.
Assemble. Toss warm farro with arugula and scallions (or parsley) so it gently wilts. Spoon farro into bowls, top with trout, and spoon the brown butter citrus sauce over everything. Finish with lemon wedges and flaky salt if you are feeling dramatic in the best way.

A real photograph of browned butter citrus sauce being spooned over seared steelhead trout in a skillet

Nutrition information is estimated.

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